Classic Chicago Recipe

By Margaret Lyons in Food on Apr 24, 2008 9:22PM

Even though this recipe for "crabmeat in skillet" is pretty much "put crabmeat in a skillet," we still dig the look of this page from the Ford Treasury of Favorite Recipes from Famous Eating Places, published in 1950. Oh, and any recipe that calls for half a cup of softened lard and a cup of cooked prune pulp is destined to be a classic.